How To Make Apple Pie From Scratch Easy Simple
About this recipe
Apple pie is a classic dessert that combines sweet, tart apples with a flaky crust. This simple recipe from StatUpBox makes it easy to whip up a delicious homemade apple pie from scratch, perfect for any occasion.
Using Granny Smith apples gives the pie a nice tartness that balances the sweetness of the sugar and spices. Plus, the video provides helpful tips to ensure your pie crust is flaky and your filling is perfectly thickened.
Ingredient notes
- You can use any type of apples you like, but Granny Smith apples are recommended for their tartness.
- For the pie crust, you can substitute all-purpose flour with cornstarch if preferred.
Tips from StatUpBox’s video
- Make sure to use ice cold water when making the pie crust to help achieve a flaky texture.
- Let the apple filling sit for 20 to 45 minutes to extract juices before cooking it down with cornstarch for thickening.
- Crimp the edges of the dough using a two-finger method for a decorative touch.
Good to know
- How long does it take to make this apple pie?
- The total time to make this apple pie is about 2 hours and 50 minutes.
- What type of apples should I use for the filling?
- Granny Smith apples are recommended, but you can use any type of apple you like.
- How do I ensure my pie crust is flaky?
- Use ice cold water when mixing the dough and keep the butter as cold as possible.
- What should I do if my dough is sticky?
- If the dough is sticky, you can add flour in small amounts to help with rolling it out.
No life story here — the video and the recipe are the whole point. All credit to StatUpBox: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 425°F (220°C).
- 2
Wash the apples and peel them.
- 3
Slice the apples into medium-thick slices and place them in a bowl.
- 4
In a separate bowl, mix together the sugar, salt, cinnamon, nutmeg, flour (or cornstarch), and lemon juice.
- 5
Add the apple slices to the mixture and stir well. Let it sit for 20 to 45 minutes to extract juices.
- 6
Cut 1.5 sticks of cold butter into cubes.
- 7
In a food processor, combine 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 tablespoon of sugar. Add the butter and pulse to mix.
- 8
Add ice cold water, 1 tablespoon at a time, until the dough comes together. You may need 6-10 tablespoons total.
- 9
Flour your working surface, dump the dough, and form it into a disk. Wrap in a Ziploc bag and freeze for 20 minutes.
- 10
Drain the liquid from the apple mixture into a saucepan and heat on medium-low. Add 2 tablespoons of cornstarch mixed with a little water to thicken.
- 11
Once the mixture boils, remove from heat and stir in 1/2 stick of butter. Let it cool slightly before mixing with the apples.
- 12
Grease a pie pan and take the dough out of the freezer. Divide it into two pieces, one for the bottom and one for the top.
- 13
Roll out the bottom dough until it's 1-2 inches larger than the pie pan. Place it in the pan and trim excess dough.
- 14
Crimp the edges of the dough using your fingers.
- 15
Add the apple filling to the crust.
- 16
Roll out the top dough similarly and place it over the filling. Trim and crimp the edges again.
- 17
Cut slits in the top crust for ventilation.
- 18
Brush the top with egg wash and sprinkle with sugar.
- 19
Bake in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 30 minutes.
- 20
Let the pie rest for 2 hours before serving.
Heads up — we had to guess a little:
- The quantity of ice cold water is inferred based on typical pie crust recipes.
Credit where it’s due: this recipe was transcribed from StatUpBox’s original video on YouTube. Follow them there — it’s their dish.
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